INSPECTION REPORT Health Protection JMAA-B3NSA6

PREMISES NAME Canuel Caterers		Tel: (604) 575-2605 Fax: (604) 575-7771
PREMISES ADDRESS 7532 134A St Surrey, BC V3W 7B3		INSPECTION DATE August 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Glenn Canuel		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles were not at correct concentrations - one spray bottle near front of kitchen had ~ 50 ppm chlorine residual. Remaining 4 spray bottles clustered near dishpit area have >> 200 ppm chlorine residual. Corrective Action(s): Supervisor on-site re-prepared all sanitizer spray bottles at 200 ppm chlorine residual. Ensure that you regularly replace spray bottles with fresh sanitizer, and add the correct proportion of bleach to water (1 tsp per litre of water). Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted. Facility is well-lit and in excellent sanitary condition. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - No hot-holding at time of inspection - Walk-in cooler at 2C; stand-up coolers at 3C - Walk-in freezer and stand-up freezers at -18C or below - Cooler units equipped with accurate thermometers - Temperature logs for walk-in cooler present and up-to-date - Tomato-based soup cooling in food preparation sink at time of inspection in ice bath and with ice wand. Soup was recently prepared and was at a temperature of 50-60C at time of inspection 2. Hygiene and Sanitizing - Handwash stations in food preparation areas and restrooms adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - High-temperature dishwasher sanitizes at final rinse cycle of 73C at the plate (Min: 71C at the plate). *NOTE: This took 5 attempts - therefore, please check the rinse temperature manifold at the beginning of the day and ensure that it reaches 180F before using it to wash dishware. Keep dishwasher logs and record down the manifold temperature (Min: 180F) - Meat slicers, dough mixers, kettle cookers, pots, trays, plastic food-grade bins and cambro containers maintained in sanitary condition. ***NOTE: Disconnect the power chord for the meat slicer when not in use - this is required to prevent accidental activation of the machine*** - Ventilation canopy is well maintained, area behind cook line is clean and free of accumulating debris - Ice machine in excellent sanitary condition. Scoop is stored on wire shelving. Alternatively, any jugs used for scooping ice are sanitized after each use 3. Storage - All food items are stored at least 6" off the floor - Items in walk-in cooler are dated and covered with food-grade saran wrap or tight-fitting lids - excellent - Mop sink / janitorial area is well organized and is designated for chemical storage - Receiving area is well maintained, all chafing dishes organized on shelving 4. Pests - Professional pest control company conducts monthly audits. Last inspection earlier this month indicated no pests at time of inspection. Integrated pest management program includes exterior baiting, snap traps, Ketch-All traps and mechanical traps - EHO observed no signs of recent pest activity at time of inspection 5. Administrative - Chef supervisor has FoodSafe 1 and 2 6. Recommendations - Obtain more bulk storage bins for dry storage goods. Some large bulk goods, including flour, cannot fit inside the bins and are exposed in their original packaging. All items should be securely stored away at the end of the day to protect against pests and contamination

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B3NSA6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: Items audited: French moutarde and Kraft-brand ranch. All items meet BC's Trans-fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment